Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life

Autor: Qi Dan, Zhiqin Zhou, Xu Jiayu, Huo Hongliang, Chao Liu, Dong Xingguang, Zhang Ying, Yufen Cao, Luming Tian
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: Agronomy, Vol 11, Iss 2274, p 2274 (2021)
Agronomy
Volume 11
Issue 11
ISSN: 2073-4395
Popis: Postharvest period is a process of natural maturation and senescence. The peel structure and antioxidant capacity of pears are the most important factors that affect its postharvest quality. However, the changes in pear peel properties are still unclear during shelf life. In this study, transmission electron microscopy (TEM) and scanning electron microscopy (SEM) were used to investigate the ultrastructural characteristics of pear peel during shelf life, and to determine the changes in peel antioxidants, active oxygen scavenging enzymes, and antioxidant capacity. The results showed that after a 30-day shelf life, the peel cuticles of all tested varieties had varying degrees of color loss and withering, and the integrity of the cells of peel was also damaged, but the surface layer cells of Xuehuali (XH), Huangguan (HG), and Yali (YL) were smoother than Wonhwang (WH) and Housui (HS), and the integrity of the peel cells was also better. In this experiment, there were significant differences in the contents of total polyphenol and total flavonoids among different varieties, and also significant differences in the variation range and variation trends in the activities of peroxidase and catalase (p <
0.05). The total antioxidant capacity of YL pear peel was the highest (68.76 Ug−1), while that of WH pear peel was the lowest (26.37 Ug−1). In conclusion, YL and XH, the representative varieties of White Pear, have better skin structure stability and antioxidant capacity than Sand Pear varieties HS and WH. The overall results provide a theoretical basis for further structure and function investigation of pear peel.
Databáze: OpenAIRE
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